.jpg)
Hello food friends! I hope the chilly days of January have been good to you. The commitments we have made to be better to ourselves and to others are still full of hope and promise.
One of our hopes for 2015 is to take the time to enjoy the hard work and creations of the many, many wonderful recipe developers who sweat over ingredients and flavour combinations. Then scripting them with clear and hopefully, easy to follow methods. We want to try new dishes, explore new genres and learn new techniques.
Our repertoire of Mexican dishes has true favourites and we turn to them time and time again, just 'because'. But it's time to make room for new friends.
When I saw the Guisado de Pollo recipe from Saveur, the long list of ingredients was enticing, not intimidating. The best part was that most of the ingredients were actually in the house.
I followed the recipe to the letter. Well, almost. There was a bit extra tomato as I had more than the required 15 ounces. I also added the juice from my canned pineapple. But other than that, I stuck to the script.
What did I learn? This doubting Thomas did not think the suggestion for preparing the chicken could give me tender shreds. But who am I to question the wisdom of the Saveur engine. It is a personal flaw I am trying to push pass. Unfortunately I have those feelings more than I would like.
Well here I am now with a beautiful Chicken and Potato Stew full of tender shredded chicken brimming in the broth. As much as I obsess about trusting methods in the recipe, I also can go over the top when I have beyond expected success. I have a funny feeling this kitchen is going to see a lot of shredded chicken in the weeks to come. Yes, perhaps just a bit over zealous on tender shredded chicken.
The mister says this recipe is even better the next day and that he would love to have it again. Who doesn't love a 'keeper'.
The recipe for Saveur's Guisado de Pollo can be found on their website. Here is the ingredient list to get you all juiced up.
* The beautiful artisan Country Sourdough bread in the photo comes from Bread By Us, 1065 Wellington Street West in Ottawa.
GUISADO DE POLLO (Chicken and Potato Stew)
By Beth Kracklauer and Saveur magazine
Serves 6 to 8
INGREDIENTS
¼ cup canola oil1 ½ lbs. boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 small white onion, chopped
1 medium carrot, chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup finely chopped fresh or canned pineapple
1 tsp. ground cumin
1 tsp. dried thyme
6 cloves garlic, minced
2 canned chipotles in adobo sauce, finely chopped
1 jalapeño, quartered lengthwise
1 lb. Yukon gold potatoes, peeled, cut into ½" cubes
4 cups chicken stock
3 sprigs epazote or cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
3 tbsp. capers, rinsed
Juice of 1 lime
Did you really use 2 chipotle peppers? HOOOT! Love the flavour, but can't tolerate the heat. Looks like a lovely cold weather recipe!
ReplyDelete:)
Valerie
Well hello Valerie! Welcome in from the cold. I don't know if you have the same thing out west but I buy my chipotle peppers in a small can that comes with adobe sauce. Because I can't use it up in one go, I put the remainder in a jar and freeze it. When I need chipotles I get the jar out and thaw it enough to chip out what I need. It doesn't become to exact but I think I used 2. It wasn't crazy hot at all and I don't know if it is because of the kind I get in the can or if freezing changes thing. I was prepared to just start with 'some' and add until it came to the right heat. Easier to add than to take away. Love to hear if you try it.
Delete